Chocolate Pudding Recipe Italian Style

November 13, 2008 30 Comments

Chocolate Pudding Recipe Italian Style

Budino al Cioccolato

Chocolate might not be the first flavor that comes to mind when considering Italian desserts. It’s more likely that the phrase “Italian dessert” will bring to mind the light Marsala-flavored custard, Zabaglione, over fresh fruit, or perhaps the espresso kick of tiramisu or the light fruit flavors of a granita. Chocolate tends to be more of an accent rather than a focal point in Italian desserts – a light dusting of bitter cocoa powder as a foil to sweet mascarpone cream or perhaps a drizzle of tempered dark chocolate on crunchy-crumbly hazelnut biscotti.

In Budino al Cioccolato, however, chocolate stands front and center. Italian for pudding Budino al Cioccolato is Italian Chocolate Pudding. Like most desserts, budino can mean different things to different people. Some budinos are akin to French baked custards, like pots de creme. Some are cooked on the stove top. Some recipes have crumbled cookies added as the thickener.

My favorite type of budino is the kind that is like a flourless cake – a thin crisp crust, moist cake and a gooey, almost liquid center. There are budino recipes for everything from vanilla to butterscotch to lemon, but, in a nod to America’s love affair with chocolate, I give you Budino al Cioccolato.

Chocolate Pudding Recipe Italian Style

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: approx 12

Chocolate Pudding Recipe Italian Style


Vegetable spray for greasing the pan Individual cupcake liners - the metallic kind are cool

1/4 cup cocoa powder

4 oz (1 stick) unsalted butter

1 cup heavy cream

8 ounces best quality bitter-sweet chocolate

4 large eggs, room temperature

1 and 1/3 cups granulated sugar

1/3 cup neutral vegetable oil (for added moistness/tenderness)

1/2 cup cornstarch

1/2 teaspoon salt (maybe a bit more, to taste)

How To Prepare At Home

Preheat the oven to 300 degrees F.

Put the cupcake liners in the greased pan, and preheat the pan, too.

Combine the butter and cream in small saucepan over medium-high heat.

Chop 5 ounces of the chocolate and put it in a medium bowl. Cut the remaining 3 ounces into 1/4 ounce chunks and reserve.

When the cream mixture comes to a simmer, pour it over the 5 oz of chocolate and mix gently to incorporate the ingredients. Let cool. (This is a ganache).

In a medium bowl, whisk together the eggs, sugar, oil, cocoa powder and cornstarch until the sugar has dissolved.

Pour the cooled ganache into the egg mixture and gently mix just until the batter is smooth. Scoop about 1/4 cup of the batter into each mold (about 3/4 of the way up the sides).

Tuck a 1/4 ounce chunk of the reserved chocolate into the center of each cupcake.

Bake until the edges are set and the center still looks a little moist, about 30 minutes.

Cool the pan on a rack for 10 minutes and then unmold the budinos.

Dust them with powdered sugar, and serve warm.


Last modified on Thu 5 March 2015 11:50 am

Comments (30)

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  1. The TriniGourmet says:

    omg.. that is positively sinful. have bookmarked to try! 😀

  2. Cocoazilla says:

    That looks so good! Thanks for sharing the recipe, I’m going to print and save it!

  3. Stogie says:

    an extra inch went on to my love handles just reading the recipe!!!!!

  4. dani says:

    This looks really good… but I’m not sure I can pull it off. And Christmas dinner is not a good time to risk it! Hmmm… what a dilemma.

    • Bubie says:

      I’d say try it at Christmas. I always try fancy recipes when company comes – otherwise I never do it. And people like anything sweet.

  5. jodie says:

    great recipe, tried baking it went cool and everybody loved it, thanks

  6. stephy says:

    bah. this sounds fantastic. i think i gained four pounds just reading about it ! ;]

  7. Piter Kokoniz says:

    Hello !!!!
    My name is Piter Kokoniz. Only want to tell, that your blog is really cool
    And want to ask you: will you continue to post in this blog in future?
    Sorry for my bad English
    Piter Kokoniz, from Latvia

  8. This Dame Cooks says:

    This is almost like a lava cake. I whipped 2 egg whites and folded into the batter before baking. This really lovely crusty top rose out of the batter. What a find…I’m going to make the next batch with spices or liqueur.

  9. bobbi says:

    this is just amazing

  10. Sarah says:

    The dish looks delicious! I’ll try it.

  11. Nabor Prado says:

    I like it because is gluten free there is no wheat flour and that’s what I like about it.

  12. Michele says:

    Looks like a great recipe; I’m going to try it with a sourdough starter. One question, When do you add the quarter-cup of cocoa powder?

  13. RG says:

    Hi Michele,
    Good catch. You add it with when you combine the eggs with sugar, oil and cornstarch. Thanks for pointing that out. I have never seen a budino recipe containing yeast but who knows, it may turn out great. Let us know.

  14. Ayden Simmons says:

    Dark chocolate is my favorite kind of chocolate. Chocolates have some natural antioxidants too.

  15. anthony says:

    this is an awesome recipe but, do you pour the mixture in the cupcake liners as well

  16. Jenni says:

    Anthony–You could do either. If you have individual rings (either made for this or clean tuna cans), you can just grease the sides really well and then remove the cakes from each mold when they’ve cooled a bit. You can also bake them in cupcake liners. This will give you a little more casual look. Either way, tasty, tasty:)

  17. millie says:

    looks lovely but it doesn’t tell you what it is. it just shows you a picture and how to make it !!!!!!

    Hi Millie, it’s called Budino al Cioccolato – RG


    this recipe really great, as i am pastry chef i can judge the taste, thank you and keep up doing great job.

    Thank you Mohammed. – RG

  19. nick says:

    wow, this recipe was soooo AMAZING! got me a high mark for hospitality
    thx so much

    you are welcome nick – RG

  20. Jan says:

    Can this be made ahead of time and warmed up? Or do they have to be baked and served immediately? Thx!

    Hi Jan, I guess you could reheat them after but I don’t think they will be as good. Let me ask my pastry chef friends what they think and report back. – RG

  21. Rachel says:

    Oh my gosh these were sooooo good! I made them this evening. I messed up and cooked them a bit too long (and then they cooled down while I drove to my friend’s house) so they were less like pudding and more like very moist chocolate cake but oh my gosh they tasted SO GOOD. I still have chocolate and cream left over so I’ll try again soon and see what they are like when they are more pudding-y.

    Hi Rachel, thanks for letting me know. – RG

  22. Rachel says:

    I forgot to say Thank-you! Which was why I meant to post… ahem…. Thanks!!

    You are welcome – RG

  23. Susan says:

    As I’m Scottish, I just need to clarify a few ingredients – when you say “cornstarch” do you mean “cornflour” that we Brits use to thicken our gravy, is “heavy cream” the same as “double cream” and what type of oil would be a “neutral oil”. I’m keen to try to make these but want to make sure I have the right ingredients!

    Hi Susan, thanks for the email. According to Wikipedia,, they are the same.

    According to whats cooking america,

    Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat.

    And what I mean by neutral oil is something like canola or vegetable oil, not olive oil.

    Hope this helps and please let me know how the chocolate pudding turns out for you. – RG

  24. William P says:

    Can these be reheated? I have a wine dinner to do dessert for and I love this recipe.

  25. Anna says:

    Can these be reheated/ will they be okay to eat the next day?

  26. Jenni says:

    @William (sorry this is late) and @Anna–yes, they can be reheated with no problem. I would reheat them, covered, in a low oven (about 300F) for ten minutes or so. To make certain they heat all the way through, if you’re storing them in the fridge, take them out a couple of hours before reheating so they can come to room temperature.

  27. Dalton S says:

    Could you use fat free milk instead of heavy cream

  28. rajan k says:

    good i likewow, this recipe was soooo AMAZING! got me a high mark for hospitality
    thx so much

  29. Stella says:

    This sounds like a delicious dessert. Thank you for sharing this recipe! 🙂

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